Ingredients:

  • 8 slices (approx. 400g) sourdough or white bread
  • 4 tbsp (56g) unsalted butter, softened
  • 1 tbsp (15ml) mayonnaise
  • 2 large (approx. 450g) beefsteak or heirloom tomatoes, sliced 1/2 inch thick
  • 8 slices (approx. 220g) sharp cheddar, Gruyère, or provolone cheese
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Slice tomatoes into thick rounds, place them on paper towels, and sprinkle with salt and pepper. Let sit for 2 minutes, then gently pat the tops dry to remove excess moisture.
  2. Spread a thin layer of softened butter or a butter-mayonnaise mixture on one side of each bread slice.
  3. On the non-buttered side of the bread, place a slice of cheese, followed by two tomato slices, and top with another slice of cheese to create a moisture barrier.
  4. Heat a non-stick skillet or cast-iron pan over medium heat.
  5. Place the sandwiches in the pan and cover with a heavy lid or another pan to press them down, ensuring the cheese melts evenly.
  6. Grill for 3–5 minutes per side until the crust is golden-brown and the cheese is bubbling and velvety.